Un post veloce, più che altro per augurare a tutti un buon Ferragosto e una continuazione d'estate serena e soleggiata. Una ricettina fresca e veloce, senza cottura. La scelta della varietà di pomodoro da usare è personale, come pure la grandezza: carini sarebbero i ciliegini grandi come finger food per un buffet o un aperitivo.
Per 4 persone:
4 pomodori medi
2 vasetti (250/300 g) di yogurt greco
6 fette di pane, meglio se di semola
succo di limone
basilico fresco
sale/pepe
- Tagliare la calotta ai pomodori, svuotarli, buttare solo i semi, salare l'interno e capovolgere su un piatto inclinato per far perdere l'acqua in eccesso.
- Nel frattempo mescolare la polpa col basilico tritato, il succo di limonee lo yogurt. Unire quindi il pane sbriciolato e condire con sale e pepe.
- Riempire i pomodori, coprire e lasciare riposare in frigo almeno 2 ore.
Fresh Stuffed Tomatoes
A quick post, as fresh and fast as the recipe showed. We are in the very middle of Summer and hope everything is going weel for everybody and sun will shine on us for long to go!
The choice of a special variety of tomato is up to you, as well as the size: the cherry ones would be nice as finger food for a buffet or a cocktail.
Serving 4:
4 medium tomatoes2 jars (250/300 g ) greek yogurt
6 slices of bread
lemon juice
fresh basil
salt/pepper
- Cut out the top of tomatoes, empty them, just toss the seeds and season withsalt inside, then turn upside down on a plate to lose water in excess.
- Meanwhile, mix the pulp with chopped basil, lemon juice and yogurt. Combine the bread crumbs and season with salt and pepper.
- Fill tomatoes with the mixture, cover and store in refrigerator at least 2 hours.
Serving 4:
4 medium tomatoes
6 slices of bread
lemon juice
fresh basil
salt/pepper
- Cut out the top of tomatoes, empty them, just toss the seeds and season withsalt inside, then turn upside down on a plate to lose water in excess.
- Meanwhile, mix the pulp with chopped basil, lemon juice and yogurt. Combine the bread crumbs and season with salt and pepper.
- Fill tomatoes with the mixture, cover and store in refrigerator at least 2 hours.
This recipe is my personal entry to WHB # 296 hosted by
Lynne from Cafe Lynnylu for English edition,
Lynne from Cafe Lynnylu for English edition,
Brii di Briggi's Home for Italian edition.
Thanks again to Haalo who manages greatfully all events,
and to Brii for the Italian edition.
Thanks again to Kalyn for her successfull idea!
WHB RulesThanks again to Haalo who manages greatfully all events,
and to Brii for the Italian edition.
Thanks again to Kalyn for her successfull idea!
6 commenti:
0ttimo e ideale d'estate con i pomodori dell'orto.buon ferragosto a te e famiglia!
i pomodori ripieni si presentano molto bene e sono ideali per l'estate,mi piace il ripieno che hai fatto...buon ferragosto!
buon ferragosto da Ischia
A.
Beautiful stuffed tomatoes! Thanks!
They would beautifully accompany most any meal, and look delicious as well.
Spero sia stato un buon ferragosto anche per tutti voi! ... io ... non mi posso lamentare, è stata una bella e lunga estate vagabonda! :-)
Lynne & Claudia, thanks a lot! Hurrah for WHB! :-)
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